This Chicken Parmesan Bake is so easy to make and so delicious, you and your family are going to love it! You can serve it over pasta or veggies or even make it into a sandwich! No matter what your decide, you’ll have a delicious meal packed with protein and flavor!
What some of our clients have said about this Chicken Parmesan Bake:
- This is to DIE FOR!
- This was delicious!
- I made it tonight for my family and we all LOVED it!
Nutritional Information / Macros
makes 6 servings
serving size: 233g
288 cals
38.1p / 18.6c / 7f
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Search the food database in either app for, Stay Fit Mom Parmesan Chicken Bake.
Ingredients:
- Boneless, skinless chicken breast
- Non-fat, plain Greek yogurt
- Panko bread crumbs
- Onion powder
- Garlic powder
- Parsley
- Salt & pepper
- Spaghetti sauce (I used Classico, but most brands are all very similar)
- Finely shredded parmesan cheese (off the block is best)
- Mozzarella cheese
Can I Make This Ahead of Time?
Yes! You can prep this Parmesan Chicken Bake ahead of time and put it in your fridge and then just pull it out and pop it in the oven when you are ready to bake it!
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Supplies Used
Wireless Meat Thermometer– For perfectly cooked, juicy chicken always use a meat thermometer. You don’t need anything fancy, the one linked will get the job done.
Casserole Dish– You can use any type of oven safe casserole dish that you have on hand.
Where to Buy the Stay Fit Mom Cookbooks
Chicken Parmesan Bake
Equipment
- casserole dish
Ingredients
- 2 pounds boneless, skinless chicken breast
- 1 cup non-fat, plain Greek yogurt 227g
- 1 cup panko bread crumbs 84g
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon parsley
- salt & pepper
- 1.5 cups marinara sauce I used Classico, but most brands are all very similar
- 28 g finely shredded parmesan cheese off the block is best
- 3 ounces mozzarella cheese
Instructions
- Preheat your oven to 425 degrees and spray a casserole dish with cooking spray.
- Place chicken breasts flat on a cutting board and slice in half horizontally. Now place each piece between plastic wrap, and using a meat tenderizer (or mason jar), pound the breasts evenly over the entire breast. You want them to be about 1/4″ thick on both ends.
- In a bowl combine the Greek yogurt, onion powder, garlic powder, and a pinch of both salt and pepper. Mix well.
- In another bowl combine the panko, parsley, parmesan cheese, and a pinch of both salt and pepper.
- Take each breast and coat it with the Greek yogurt mixture on each side, and then the panko. Place in the casserole dish. Coat each slice. You should use just about all of the yogurt and panko mixture. If you have extra panko you can just dump it over the chicken in the casserole dish.
- Bake for 30 minutes, remove from oven and top with the spaghetti sauce and mozzarella cheese. Bake another 5-10 minutes, or until the internal temperature of the chicken reaches 165 degrees.
- Serve with pasta, veggies, or make a sandwich.
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